Crab Apple Chutney Recipe

17-year-old Helena Muffly wrote exactly 100 years ago today: 

Thursday, August 15, 1912:  My store of thoughts doesn’t amount to very much today.

Her middle-aged granddaughter’s comments 100 years later:

What did Grandma (and the other members of her family do) on days when she couldn’t think of anything worthwhile to record?

Might they have canned food to eat during the upcoming winter months?

Earlier this week I made Crab Apple Chutney using an old recipe that I imagine was similar to recipes used a hundred years ago.

Crab Apple Chutney

3 pounds crab apples

1 orange

1 box (15 oz.) raisins

1 cup apple cider vinegar

2 1/2 cups brown sugar, firmly pressed

1 teaspoon cinnamon

1/4 teaspoon cloves

Core and dice crab apples. Peel and dice orange.

Combine all ingredients in large pan. Bring to a boil; then simmer, covered until the crab apples are tender (about 30 minutes).

Immediately ladle the hot mixture into 4 pint jars (or 8 half-pint jelly jars); cover with syrup, filling to within 1/4 inch of jar top. Wipe jar rim, and put lids on. .

Process in boiling water bath for 10 minutes.

This recipe is excellent—and I make it whenever I have crab apples. The chutney really brings out the taste of pork or beef.

If you are looking for crab apple recipes, check out a post I did last year:

Old Spiced Crab Apples (Pickled Crab Apples) Recipe